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Table 3 Characteristics of participating SMEs

From: The role of the workplace food environment in eating behaviours of employees at small and medium-sized enterprises: a qualitative study in the Netherlands

Type of SME

Interview

Sector of the SME

Size SME †

Nr.of employees

Participants

Desk-based SME

1

Legal services

Small

44

Employee

Ìý

2

Retail

Micro

6

Employer

Ìý

3

IT

Small

25

Employee

Ìý

4

Consultancy food

Medium

85

Employee

Ìý

5

Business Services

Medium

55

Employee

Ìý

6

IT

Medium

50

Employee

Ìý

7

Financial services

Small

20

Employee

Ìý

8

Legal services

Medium

91

Employee

Ìý

9

IT

Small

42

Employee

Ìý

10

Food

Small

14

Employee

On-site manual labour SME

11

Manufacturing and production

Micro

8

Employee

Ìý

12

Trade

Medium

150

Employee

Ìý

13

Installation technology

Medium

145

Employer

Ìý

14

Construction

Small

30

Employer

Ìý

15

Engineering

Medium

140

Employer

Ìý

16

Manufacturing and production

Medium

53

Employee

Ìý

17

Manufacturing and production

Medium

65

Employee

Ìý

18

Manufacturing and production

Medium

138

Employee

Mobile workforce SME

19

Transportation and logistics

Small

45

Employer

Ìý

20

Moving and relocation

Small

20

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Ìý

21

Transportation and logistics

Small

35

Employee

Ìý

22

Transportation and logistics

Small

40

Employer

Ìý

23

Transportation and logistics

Medium

120

Employee

Ìý

24

Driving school

Micro

9

Employer

Ìý

25

Transportation and logistics

Small

45

Employer

Ìý

26

Transportation and logistics

Medium

120

Employee

Ìý

27

Transportation and logistics

Small

36

Employer

  1. * One interview was conducted with two participants (1 employer, and 1 employee) from a small SME in the mobile workforce
  2. † SME sizes: micro (< 10 employees), small (10–49 employees), and medium-sized (50–250 employees) enterprises, as defined by the European Commission [19]